Mathanga Pulingari

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

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  • 1/2 kg - mathanga (yellow pumpkin)
  • 1 cup - toor dal
  • 3 tsp - chilli powder
  • A little - turmeric powder
  • A small lime-sized tamarind
  • 3-4 - pearl onions, cut into fine pieces
  • 1 tsp - mustard seeds
  • A few fenugreek seeds
  • A few curry leaves
  • 3-4 - whole red chillies
  • 3 tsps - oil for seasoning

How to Make Mathanga Pulingari

  • Wash and cook toor dal in 2 cups of water.
  • Peel the mathanga and cut into pieces. Add them to the cooked toor dal along with chilli and turmeric powder. Cook well.
  • Mix tamarind in 1 cup of water and squeeze and take out juice.
  • Pour the tamarind juice into the cooked dal and mathanga, and boil till you get desired consistency (not too thick).
  • In a kadai, pour oil and add mustard, fenugreek seeds and let them splutter. Then add curry leaves, onions, red chillies.
  • Let the onion turn brown in colour. Then pour this on the curry and mix well.
  • Serve hot with rice.